Panfried Red Snapper With Chipotle Butter Recipe

Ingredients for Panfried Red Snapper With Chipotle Butter

• Unsalted Butter
• Chipotle Chile In Adobo
• 1 tablespoon adobo sauce from the can
• 1/4 teaspoon salt (plus more for seasoning the fish)
• Red Snapper Fillets
• All Purpose Flour
• Vegetable Oil
• Lime Wedge

How to Make Panfried Red Snapper With Chipotle Butter

1. **Prepare the Chipotle Butter:**
2. In a small bowl, mash together 1/2 cup (1 stick) unsalted butter, 1-2 chipotle peppers in adobo sauce (finely minced, adjust to your spice preference), 1 tablespoon adobo sauce from the can, and 1/4 teaspoon salt. Mash with a fork until well combined.
3. **Prepare the Fish:**
4. Pat 2 (6-ounce) red snapper fillets dry with paper towels. Cut each fillet in half crosswise.
5. Season both sides of each fillet generously with salt and freshly ground black pepper.
6. Place 1/2 cup all-purpose flour on a shallow plate.
7. Dredge each fish fillet in the flour, gently shaking off any excess.
8. **Cook the Fish:**
9. Heat 1 1/2 tablespoons vegetable oil in a 12-inch nonstick skillet over moderately high heat. The oil should be hot but not smoking.
10. Pan-fry the fish fillets in batches, skin-side down first, for 4-6 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan.
11. As each batch is cooked, transfer the fillets to a serving plate using a slotted spatula. Add more oil to the skillet as needed between batches.
12. **Serve:**
13. Top each red snapper fillet with a generous dollop of chipotle butter. Serve immediately and enjoy!